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. in his first book, "drown" and in "the brief wondrous life of oscar wao" -- the novel that won him the pulitzer prize, diaz writes in short, vivid strokes of realspeak. his recent collection of short stories, "this is how you lose her," was a finalist for the national book award. diaz, the novelist, once considered becoming an historian and to this day he summons his creative gifts by looking to his own past. he was born in the dominican republic, part of that caribbean island with a split personality, in what he calls a "super gangster neighborhood" and came of age among the "super poor" in new jersey. along the way, he developed a literary curiosity that pivots from dystopian visions of science fiction to the 19th century classic novel, "moby dick." in captain ahab's whaling crew, men of everyace are thrown togeth in pursuit of the elusive and the mythical. diaz sees in this a parable of america then and now. he teaches creative writing at m.i.t. and recently received a prestigious macarthur fellowship, the well-known and coveted "genius grant." junot diaz, welcome. >> oh, thank
. along the way, he earned two oscar nominations. one was for his role as the corrupt governor in "the best little whorehouse in texas" in 1982. i and in "tootsie," he played the9 unwitting suitor of dustin hoffman, who was posing as a female soap opera star. charles durning was 89 years old. those are some of the day's major stories. a now, back to gwen. >> ifill: we turn to politics and part two of our look at upcoming elections.>g last night, i talked with newshour political editor christina bellantoni and shira toeplitz of roll call about hot senate contests. tonight, we continue our conversation. m welcome.o let's talk some more politics. i want to start with illinoise where jesse jackson, jr. whol just resigned his house seat has left a wide open political fight in his wake. >> there will be a specialbe election to fill his house seat which is the second district onr the south side of chicago. just about 10 blocks or so fromu president obama's home.ag this is a very geographically diverse district. it includes the urban parts of the south side of chicago, sub urban parts.ry and r
: you quote in the epi gram of "becoming dickens" there's a line from oscar wild which says one's real life is so often the life that one does not lead. why did you choose that? >> because dickens realized early on that he was going to have to choose some part in life. he tried out lots of alternatives one of which we heard about being a parliamentary reporter. another we've heard about being an actor. there are all these alternatives. what he finally realized is that he could live out all these alternative lives vicariously on the page through his characters. through fiction he could live lots of parallel lives and lots of after lives and he wouldn't have to commit himself to anyone of them. he could simply do it through the make-believe of telling stories. >> when he left the blacking warehouse, he must have made a conscious or unconscious decision to turn himself towards the light because there was an engulfing blackness inside him. that 18 months he spent there was almost enough to wriep him out as a person. he emerges from the blacking warehouse at the age of 14 as a brilliant, wi
>> rose: welcome to the program. oscar wilde once said after a good dinner one can forgive anybody, even one's ons relations. in this season of food and family dinners, we look at se ofhe great chefs who have joined me over the last 20 years. and we conclude with a look at some neighborhood restaurants in brooklyn. what is it that most people don't understand about getting it right? >> good question. they take customers for granted and they don't have that level of confidence from day one and whether it's a restaurant or fine dining, you have to understand the word longevity and understand putting that confidence in the customers. the first visit is crucial but the second, third and fourth is paramount. not becoming too fussy and in a way understanding the customers' needs where very few chefs ever get to put themselves in the customers' perspective. >> it used to be just you have no cook, be a very good chef and i thought i was the last -- when i started cooking i saw the last of this age of the great chef where you had to be the greatest technician. now it's not like that anymore
Search Results 0 to 4 of about 5 (some duplicates have been removed)

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